Another variation on one of my favorite type of greens, this savory side dish will be liven up any dinner. The bacon grease gives these collards their distinctive Southern flavor, while the honey mustard provides an unexpected note of sophistication.
~4 cups collard greens, washed and chopped
2 tsp bacon grease
1/4 yellow onion, finely diced
1 garlic clove, minced
1 Tbsp balsamic vinegar
1/2 cup red wine
2 tsp whole grain mustard
2 tsp honey
1. In a large skillet, melt bacon grease over low heat. Add garlic and onion, stir, and sauté for about five minutes, until fragrant and translucent.
2. Deglaze pan qith red wine, then add collard greens and balsamic vinegar. Stir continuously for about five minutes, until the greens begin to wilt and turn bright green.
3. Add mustard and honey, stir thoroughly to coat all the leaves, and remove from heat. Serve immediately.
Serves 2. What looks like a huge pile of raw greens turns out to be just right for two people! Double or triple recipe as desired, but don’t cook too much! These are best freshly cooked—leftover greens don’t translate.
Shown here with oven-baked bison sausage and a side of creamy brown rice.
It always amazes me how much greens will dwindle down!